The recipe for Maison Plisson's Caesar salad – vogue paris

Famous for its organic fruits and vegetables, its delicatessen, its bakery, its fishmonger and its shop of objects for the kitchen and the house, Plisson House unveiled on Instagram a great classic of US cuisine.

The recipe for Maison Plisson's Caesar salad

5 to 6 place settings
-1 crunchy salad
-750g free-range chicken fillet
-250g smoked bacon, thinly sliced
-Capers or caper flowers
– Homemade croutons
The sauce
-350g of liquid cream
-20g of parmesan powder (it's easier)
-50g anchovy
-25g of water
-2g Espelette pepper
-1 clove of garlic
-1 egg yolk
-25g of sherry vinegar

Bake the bacon in the oven for 10 minutes at 180 ° C. Cook the whole free-range chicken fillet over low heat in a pan. Make the croutons. Place all the other sauce ingredients, without the cream, in a blender. Mix. Add the cream to dilute (very important not to mix the cream). Put the elements in a dish. Drizzle with the sauce.

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